The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1887-02-11
THE BEST METHODS OF BRoILING.
Mrs Ewing's lecture Yesterday on the Various
Ways of Cooking Meats.

The last lecture in the course on cookery was
given by Mrs. Ewing yesterday afternoon to
large class The subject considered was 'Broil-
ing" Perfect broiling." says Mrs. Ewing,
Consists in quickly soaring the outside of meats
this retaining the juices. For this operation a
clear coal fre-either wood coal or charcoal-is
needed. The meat which should be in a wire
broiler, must be held over the Goals, quickly
scared on one side. then turned. Continue turn
ing until it is DONE 1t will require from twelve
to fifteen minutes to cook q steak one inch
thick, and it should be turned from
twenty to thirty times" Mrs. Ewing
then illustrated what she had said.
She held MP a beefsteak-not a porterhouse
steak, as many would suppose she would select,
but real sirloin- steak-which she says is more
economical, and the best cut in the beef She
then prepared the steak by taking out two large
bones. She does not always approve of boning
the steak, because it exposes more of the edge
for the juices to escape, but sometimes she does
it to save room on the broier In sirloin-
steak there are four distinctly favored parts;
consequently. there need be no trouble in salts
flying the different tastes in the family If
steak is liked better cut in pieces, it is always
best to separate it at the natural divisions. be-
cause then the edges are all protected. A part
of the steak was broiled on broiler and
part on griddle.. which, says Mrs.
cess the other. The steak was
put on a smoking-hot griddle and turned two or
three times with blunt knife, taking care
always not to put a fork or sharp knife into it.
The best way to test when meat is sufficiently
cooked is by the reaction when it is pressed with
the fat side of knife. When well done it will
remain pressed down, but when rare it will
react with some force. The seasoning-pepper,
salt and butter-is put on platter just warmed.
If more gravy is required than the butter will
make, two or three teaspoonfals of clear coffee
may be added. Steak should never be pounded.
1t ought not to need it, bat if one is unfortunate
enough to sometimes get hold of such, it shonld
be hashed very fine. rolled in fat balls, and
fried. flank steak is nice stuffed and roasted
like chicken.
To broil ouas it is best to plunge them into
hot fat, which quickly cooks the outside Then
they could be broiled.
A full grown chicken then broiled. 1t
had previously been prepared by perfectly wash
ing and drying. The breast bone the hip joints
and wing joints were pressed down-or rather
they would have been had not this particular
fowl been too old. This process was to keep all
parts OF the chicken on the pan on which it was
laid, dressed side down. It was then put into
very hot oven, without water or seasoning and
baked without opening the door Of the oven for
an hour 1t came out a delicious brown Mrs.
Ewing says it is impossible to perfectly broil
chicken over Goals
Oysters were the next illustration. They
were taken from the water and tied in napkin,
then lightly turned over to absorb the moisture
They were then dipped into melted butter and
rolled In finely sifted breadcrumbs, and broiled
on fine wire broiler. A substitute for broilne
in that way is to have griddle ''pipine" hot
and fork which is piece of fat salt pork
After having the oysters dipped in the melted
butter, grease space IL the griddle large enough
for one oyster. and lay it on, doing it all very
quickly. A teaspoonful of melted butter should
then be put on the top of each oyster. By the
time this has been done the oysters are ready to
turn. When all are turned. and they sufi-
GENTLY cooked lay them on small pieces of toast
and serve smoking hot Oysters. as well as
meat and fowl, should be seasoned after cooking
An extra lesson will be given this morning, at
10 o'clock, on Bread aking aud Pastry" the
charge being reduced to 25 cents